Oct 9, 2011

Kala Chana (Black Chickpeas Curry)


Do you know that the black chickpeas are more healthy and has lots of minerals than the white channa...My mum always uses black channa in her recipes..Her signature dish is a channa theyal..we usually call it as kadala theyal...Wow I can feel the taste of it when I am writing this..

Ok now coming back to today's recipe..This is a northindian style chickpea curry..It has a tangy taste coming from the amchoor and a little sweet taste coming from the sugar which is perfect..We had it with puri. I also made a simple vegetable salad to go with it.I actually made this for my sister birthday....This tasted awesome..With no more delay off you go for the stepo by step recipe..

Preparation Time : 10 mins
Cooking Time : 1 hour
Serves : 3 to 4

Ingredients:

Kala Channa-1 cup dried
Tomato -2 large pureed
Amchoor powder / Dried Mango Powder-1 tsp
Red chilli powder – 1 tsp
Garam masala powder-1 tsp
Cumin seeds / Jeerakam-2 tsp
Coriander leaves / Cilantro-for garnishing
Oil-2 tblspn
Salt to taste
Sugar-1 tsp

Method:

Soak channa overnight...Put this in the pressure cooker add 3 cups of water and some salt.Presure cook it for 3 whistles and simmer it for 30 mins..Let the pressure go all by itself..Now open the pressure cooker and see whether the channa is soft(If you take  one channa and press it with your fingers it should mash easily).

Take one ladleful of channa in a blender and make it into a paste..This what helps the curry to get thicker.

Heat oil in a kadai..Add in cumin seeds and let it splatter..

Add in tomato puree and cook till oil separates from this..It will take around 8-10 mins..

Add in chilli powder,garam masala powder,amchoor powder and mix well.

Add in salt and sugar and mix well.

Now add in the channa along with the cooked water and mix well.

Add in the ground channa paste also..

Cover this and simmer for 15 mins..

Garnish with coriander leaves and mix well.

Serve hot with puri or roti..

Pictorial:
Take all your ingrediants

Kala Channa cooked to perfection

Take a small ladleful of channa in a blender

make into a fine paste

Crackle cumin in oil

add in tomato puree

cook till oil separates

add in chilli powder

and garam masala powder

now goes amchoor powder
season with salt

mix well

add in cooked channa

and ground channa

mix well

simmer for a while

DONE DONE

garnish with cilantro

mix well
One more close up shot
I know it looks appetizing
Totally delicious...Right

13 comments:

  1. Thick and spicy to go with anything.Am drooling over Aarthi.

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  2. Totally delicious..yes!.I never knew there were black chickpeas.Learn something here every time;))

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  3. ohh que interesante, no sabía que las alubias rojas eran más beneficiosas que las blancas! Tomo nota! muy buena la receta.
    Besos,
    Nieves.
    http://igloocooking.blogspot.com

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  4. Wow..Curry Luks so yum with poori,never tried this way..

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  5. Poori and channa is really a delicious combo...looks very inviting

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  6. wow...kala channa curry looks so spicy and yummy...so tempting with pooris...super meal...now my mail box are hot with your yummy recipes :)

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  7. wow delicious recipe,i too make this similar way...need some hot rotis now to try this...

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  8. Aarthi, It is chili time here in Tennessee so this recipe is at the right time. I really like your combination of spices to create a no-meat chili...delicious sounding.

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  9. Even I use that "blend a handful" to give thickness method, gives a nice thickness and creaminess to the curry. Love your presentation !!!

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  10. Hi aarthi can we add onion also in it..if yes how many??

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  11. good step by step pictures..looks so good and beautiful. thankyou for shearing. chowringhee satyaniketan

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  12. This blog is looking repository of food and found here every kind of food. it looks beautiful and superb in taste.share more recipe with better information resturent menu order

    ReplyDelete

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